Blueberry-Banana Sour Cream Bread

Delicious variation of your "run of the mill" banana breads. Very moist and didn't last long!

• Ready In: 1 hr 30 mins
• Yields: 2 loaves

Ingredients

• 2  tablespoons white sugar
• 1⁄2 teaspoon ground cinnamon
• 6  tablespoons butter
• 1 1⁄2 cups white sugar
• 2  eggs
• 3  ripe bananas, mashed
• 8  ounces sour cream
• 1  teaspoon vanilla extract
• 1  teaspoon ground cinnamon
• 1⁄4 teaspoon salt
• 1 1⁄2 teaspoons baking soda
• 2 1⁄4 cups all-purpose flour
• 1  pint fresh blueberries
• 1⁄2 cup  chopped walnuts (optional) or 1⁄2 cup pecans (optional)

Directions

1. Preheat oven to 325 degrees F. Lightly spray 2 8-5" x 4-5" x 2-5" disposable loaf pans (or reusable pans with same measurements)with cooking spray.
2. Mix together 2 tablespoons white sugar and 1/2 teaspoon cinnamon; sprinkle this mixture into the coated pans to dust them.
3. Add 6 tablespoons butter and 1.5 cups white sugar to a large bowl. "Cream" together with electric mixer until most of the sugar is blended inches.
4. Mix in eggs, 1 at a time, until all sugar, butter and eggs are well mixed. Mix in mashed bananas, sour cream, vanilla, and cinnamon with mixer on low speed.
5. Add in flour, baking soda, and salt by hand mixing them in, stirring well.
6. Add the blueberries and mix all together by hand. Add the nuts at this point if you are using them.
7. Divide the batter equally between the 2 prepared pans. Bake for 70 minutes on center rack of oven. I used a wooden skewer to test after 60 minutes and found that it came out clean after 70 minutes.